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New sensitive method for the examination of the volatile flavor fraction of cabernet sauvignon wines

Authors
Journal
Journal of Chromatography A
0021-9673
Publisher
Elsevier
Publication Date
Volume
522
Identifiers
DOI: 10.1016/0021-9673(90)85201-6
Disciplines
  • Design

Abstract

Abstract A new design of solvent extractor and a new low-temperature, high vacuum, two stage concentrator apparatus were constructed that enabled the quantitative and qualitative examination of trace level concentrations of the volatile flavor components of Vitis vinifera grape musts and wines to be conducted reproducibly. The sensitivity of the new technique, in the ppb range, was demonstrated by the detection and identification of 2-methoxy-3-isobutylpyrazine, an organoleptically significant flavor compound in Cabernet Sauvignon wine for the first time. 2-Hydroxybenzothiazole and ethyl 4-acetyloxybutanoate were also identified for the first time as components in this wine.

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